The consumption of meat, particularly processed meat and unprocessed red meat, is a risk factor for developing type 2 diabetes across populations. These findings highlight the importance of reducing meat consumption for public health and should inform dietary guidelines.

• Higher intake of heme iron, which is found in red meat and other animal products, may significantly increase the risk of type 2 diabetes, according to a new study.
• Researchers found that those who consumed the highest amount of heme iron had a 26% higher risk of developing type 2 diabetes than those consuming the least amount.
• Experts say diets that emphasize higher consumption of red meat are well documented to present their own health risks, and even some plant-based meat alternatives may have unhealthy levels of heme iron added, along with other processed ingredients.

A new study from the University of Reading has provided strong support for current U.K. dietary guidelines on saturated fat consumption, while also highlighting the potential for personalized nutritional advice in the future.

In a recent study published in Nature Climate Change, researchers investigate the global distribution of dietary greenhouse gas (GHG) emissions across 139 countries using household expenditure data. The predict that adopting the EAT-Lancet planetary health diet could reduce global dietary emissions by 17%, with a significant proportion of this reduction coming from decreased red meat consumption.

The researchers found the clinical benefit of semaglutide was irrespective of type of heart failure. It was also found to be independent of age, sex, baseline BMI, and clinical status. Serious adverse events were reported more frequently in the placebo group than in the semaglutide group. Treatment was discontinued more often in the semaglutide group, primarily driven by gastrointestinal disorders (14.7% vs 9.0% in the heart failure groups; and 17.2% vs 7.9% in non-heart failure groups).

A research team from Université Laval has shown the benefits of camu-camu on non-alcoholic fatty liver disease, which affects over seven million people in Canada. This exotic fruit reduces liver fat levels. 

Over 12 weeks, thirty participants took either camu-camu extract or a placebo at different times in this randomized clinical trial. Participants underwent magnetic resonance imaging (MRI) to determine fat levels in the liver. Scientists observed a 7.43% reduction in liver lipids when study participants took camu-camu extract. With the placebo, they noted an 8.42% increase in liver fat.

First, while seed oils do contain high levels of omega-6 fatty acids, that's not a bad thing. Omega-6 is a polyunsaturated fat the body needs but cannot produce itself, so it must get it from foods. Polyunsaturated fats help the body reduce bad cholesterol, lowering the risk for heart disease and stroke. The American Heart Association supports the inclusion of omega-6 fatty acids as part of a healthy diet.

In this cohort with a generally high consumption of predominantly boiled potatoes, we find modest, inverse associations between potato consumption and death from all causes, CVD, and IHD.